Leek and Goat Cheese Frittata

Leek and Goat Cheese Frittata
Photo by Scott Phillips


  • 6 large eggs
  • 3 large leeks (white and light-green parts only), halved lengthwise, sliced on the diagonal ½-inch thick, and rinsed
  • 2 Tbs. olive oil
  • 3 Tbs. unsalted butter
  • 3 oz. goat cheese, crumbled
  • Kosher salt
  • Freshly ground black pepper
  • + 1 more ingredients
    • 1 tsp. chopped fresh thyme

Position a rack in the center of the oven and heat the oven to 350°F. Heat 2 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch, ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the leeks and a generous pinch of salt and cook, stirring, until the leeks a...

View full recipe at Fine Cooking


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